Jalapeño Popper Quesadilla Recipe
Ingredients
- Tortillas: 4 large flour tortillas
- Cream Cheese: 4 oz (softened)
- Cheddar Cheese: 1 cup shredded
- Mozzarella Cheese: 1 cup shredded
- Jalapeños: 2-3 medium, finely chopped (seeds removed for less heat)
- Bacon: 6 slices, cooked and crumbled
- Green Onions: 2, finely chopped
- Butter: 2 tbsp, for cooking
- Optional: Sour cream, guacamole, or salsa for serving
Instructions
- Prepare the Filling:
- In a medium bowl, mix the softened cream cheese, shredded cheddar, shredded mozzarella, chopped jalapeños, crumbled bacon, and chopped green onions until well combined.
- Assemble the Quesadillas:
- Lay out the tortillas and spread the cream cheese mixture evenly over half of each tortilla.
- Fold the tortilla in half over the filling, pressing down gently to seal.
- Cook the Quesadillas:
- Heat a skillet or griddle over medium heat and add a small amount of butter.
- Place a folded quesadilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese inside is melted.
- Repeat with the remaining quesadillas, adding more butter as needed.
- Serve:
- Cut each quesadilla into wedges and serve with sour cream, guacamole, or salsa on the side.
Tips for Perfect Quesadillas
- Avoid Overfilling: Too much filling can make it difficult to flip the quesadilla and can cause the cheese to leak out.
- Adjust Heat: For a spicier quesadilla, leave some seeds in the jalapeños or add a dash of hot sauce to the filling.
- Crispy Edges: Ensure the skillet is hot enough before adding the quesadilla to get a nice crispy edge.
- Keep Warm: If making multiple quesadillas, keep them warm in a low oven (200°F or 95°C) until ready to serve.
Nutritional Information (per serving)
- Calories: 360 kcal
- Protein: 14 g
- Fat: 26 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Sugars: 2 g
Enjoy your delicious Jalapeño Popper Quesadillas! They’re perfect for a quick lunch, snack, or even as an appetizer for a party.
